Meatless Monday: Classic baked mac and cheese

Posted On December 5, 2022

If you’ve never made homemade mac and cheese before, it can seem a bit daunting.  But don’t worry, this by Rediscover Dairy is super easy.

This baked mac and cheese uses a variety of cheeses that are both layered in the dish and melted into a rich and creamy cheese sauce for the ultimate in cheesy deliciousness! Ideal for a hearty dinner or as a holiday side dish!

Servings: 4 | Energy: 1434kJ

Ingredients

  • 100 g salted butter
  • 3/4 cup (100g) flour
  • 750 ml full-cream milk
  • ½( cup 180g) cup grated mild cheddar cheese
  • 1 cup (120g) grated white mature cheddar cheese
  • 1/3 cup (40g) parmesan cheese
  • 1/4 tsp paprika
  • 1/2 tsp mustard powder
  • 500 g pasta uncooked – fusilli is recommended
  • 1 tsp salt for the pasta

For the topping

  • 1/2 cup (60g) mild cheddar cheese (as a topping)
  • 1 small packet sour cream and chives crisps – crushed get the kids to help out
  • Salt and pepper to taste

Method

  1. Pre-heat the oven to 180°C.
  2. Bring a big pot of water to the boil then season well with salt. Cook the pasta by following the package instructions.
  3. Whilst the pasta is , start the triple cheese sauce. In a large saucepan, on a medium-high heat, melt the butter, then add all the flour. Whisk it together and cook them for about a minute. It should form a smooth paste called a roux. Then remove from the heat.
  4. Heat up the milk in the microwave for about 2-4 minutes, this will prevent lumping. Add small amounts of the hot milk to the roux, and mix well until incorporated each time. Cook the sauce for a few minutes, whisking the entire time with a hand whisk for about 5-10 min. Your white sauce should be nice and smooth and quite thick. If it’s too thick then just add a bit more milk.
  5. Remove the pan from the heat and then add the cheeses, give it a good stir until all the cheese have melted.
  6. Add the paprika and…

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